The Ultimate Comfort Dish: Arancini with Béchamel Sauce (Gluten-Free)
There’s something deeply comforting about golden, crunchy arancini. The crisp shell giving way to a creamy, savoury centre feels like pure food magic. Now imagine pairing that with a silky béchamel sauce — dairy-free, gluten-free, and just as indulgent as the traditional version. This dish proves that comfort food doesn’t need gluten or dairy to taste divine.
While this recipe sounds fancy, it’s surprisingly easy to bring together. With a few smart swaps and a little attention to texture, anyone can create a plate that rivals an Italian restaurant favourite. So, let’s explore what makes this dish special, its humble origins, and how you can make it shine in your own kitchen.
A Bite of History: From Sicilian Streets to Aussie Plates
Arancini, those golden rice balls of joy, have been part of Sicilian food culture for centuries. Traditionally made from leftover risotto, they were a clever way to transform yesterday’s meal into something portable and delicious. Over time, they’ve evolved into one of Italy’s most loved snacks, often filled with ragu, cheese, and peas before being coated in breadcrumbs and fried until crisp.
Today, arancini have found their way into cafés and restaurants across Australia, where they’re enjoyed as entrées, snacks, or the star of a meal. Thanks to creative food makers like The Gluten-Free Lab in Perth, everyone — even those avoiding gluten — can experience their charm. Their gluten-free arancini maintain the same crispy coating and creamy middle that make the dish so iconic.
The beauty of this version lies not only in its inclusivity but in its flavour. Pairing it with a velvety dairy-free béchamel brings a level of richness that makes each bite utterly irresistible.
Why Béchamel Sauce Is the Perfect Match
Béchamel, one of the five French “mother sauces,” is pure culinary comfort. Made from butter, flour, and milk, it forms the foundation of countless dishes — lasagne, croquettes, and gratins among them. But when adapted to be gluten and dairy-free, it becomes a hero for anyone seeking creamy indulgence without compromise.
By swapping traditional butter for a plant-based version and milk for almond milk, the sauce keeps its luscious texture and nutty undertone. Gluten-free flour thickens it beautifully while staying light on the palate. The addition of vegan cheese or a sprinkle of vegan parmesan adds that savoury depth everyone craves.
Moreover, a dash of nutmeg lifts the whole dish, giving it warmth and subtle spice. That’s why this sauce complements arancini so perfectly — it creates a smooth, creamy contrast to the crisp exterior and tender rice filling.
Bringing Texture and Flavour Together
Texture is everything when it comes to food satisfaction. The secret to great arancini lies in balancing the crunch with creaminess. While some prefer deep-frying for maximum crispness, air-frying is a brilliant alternative. It delivers a golden crust without excessive oil, and it’s far easier to clean up afterwards.
Once the arancini are perfectly golden, the béchamel ties it all together. As it’s spooned onto the plate, its velvety texture turns the dish into something elegant yet approachable. Each mouthful brings together the crunch, cream, and delicate nuttiness of almond milk — a trio that hits every note.
If you’d like to elevate the dish further, consider serving it with lightly sautéed asparagus or broccolini. The freshness of the greens cuts through the richness, creating balance and adding a pop of colour to the plate.
Tips for the Perfect Béchamel
Even though béchamel sounds technical, it’s all about patience and movement. Constant whisking is the trick to avoiding lumps. Once the butter melts, the flour should be whisked for a few minutes to remove any raw taste. Then, gradually adding the almond milk ensures a smooth, creamy consistency.
When the sauce begins to thicken, keep it moving. The moment it coats the back of a spoon, it’s ready for the final touches — the cheese, the seasoning, and that optional hint of nutmeg. Always taste before serving; this ensures the seasoning is balanced and the texture remains silky.
If you’re making the sauce ahead, keeping it warm on very low heat helps prevent a skin from forming. A gentle whisk every few minutes keeps it perfect until you’re ready to serve.
Serving It Up: A Little Theatre on the Plate
Presentation makes a huge difference, especially when the dish itself is so simple. Spoon a generous circle of béchamel onto the plate, then place the arancini right on top. Stack them if you want height — it gives that restaurant-style drama.
Next, lay your asparagus or broccolini alongside for colour and crunch. A sprinkle of vegan parmesan and a leaf of fresh basil not only looks gorgeous but also adds fragrance and flavour. Each garnish has a purpose, enhancing the dish both visually and aromatically.
This small moment of plating transforms the meal from “home-made” to “chef-made,” proving that gluten and dairy-free food can be both comforting and sophisticated.
The Beauty of Plant-Based Ingredients
What makes this dish truly remarkable is how plant-based ingredients can replicate classic flavours without compromise. Almond milk gives the sauce a smooth creaminess, dairy-free butter adds richness, and gluten-free flour keeps everything light. Together, they prove that texture and taste don’t have to rely on animal products or gluten.
These simple swaps also make the dish more inclusive. Whether you’re coeliac, lactose-intolerant, vegan, or simply trying to eat lighter, you’ll still get that indulgent experience. It’s the kind of meal that makes everyone at the table feel included — and that’s what food should do.
A Modern Take on an Italian Classic
Arancini were once the street food of Sicily, but today they represent comfort, nostalgia, and creativity. This version, paired with a gluten- and dairy-free béchamel, takes that heritage and gives it a modern, inclusive twist. It’s proof that traditional recipes can evolve without losing their soul.
Moreover, dishes like this remind us that “free-from” doesn’t mean flavour-free. In fact, when made with care and curiosity, they often taste even better because they’re made with intention. Every spoonful tells a story — one of innovation, culture, and love for good food.
Final Thoughts
This dish is a celebration of comfort and inclusivity. The combination of crispy arancini and creamy béchamel captures everything we love about Italian-inspired food — warmth, texture, and satisfaction — while embracing the needs of modern eaters.
So next time you’re craving something indulgent yet wholesome, give this dish a go. Whether you buy ready-made arancini from The Gluten-Free Lab or make your own, the result will always impress. Pair it with a glass of something crisp, light a candle, and enjoy the moment.
Because food like this isn’t just about eating — it’s about savouring every bite, sharing good company, and remembering that flavour knows no limits.
Arancini with Béchamel Sauce (Gluten-Free)
There’s something deeply comforting about golden, crunchy arancini. The crisp shell giving way to a creamy, savoury centre feels like pure food magic. Now imagine pairing that with a silky béchamel sauce — dairy-free, gluten-free, and just as indulgent as the traditional version. This dish proves that comfort food doesn’t need gluten or dairy to taste divine.
1
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
- Ingredients
- Arancini & Garnish:
Asparagus or broccolini (optional)
Fresh basil, to garnish
Vegan Parmesan, to garnish
- For the Béchamel Sauce:
50 g 50 dairy-free butter (or normal unsalted butter)
2 g 2 dairy-free cheese or normal (see my vegan parmesan recipe)
2 tbsp 2 gluten-free plain flour (or regular plain flour)
500 ml 500 almond milk (or full-fat milk)
Salt and cracked black pepper, to taste
A pinch of nutmeg (optional)
Directions
- Instructions
- Cook the Arancini
- Grab your air fryer and check the Arancini packet instructions. These usually take about 12–15 minutes at 180°C.
- Alternatively, you can bake them in the oven or deep-fry them if you prefer.
- Make the Béchamel Sauce
- Get a medium-sized pan on low–medium heat and melt the butter.
- Once it’s fully melted, add the flour and whisk well.
- Keep whisking for 2–3 minutes to cook off the flour — this step gets rid of that raw flour taste.
- Slowly pour in the almond milk while whisking continuously until it forms a smooth, velvety sauce.
- Keep whisking until the sauce coats the back of a spoon.
- Take it off the heat for a minute, then add the cheese bit by bit and whisk like hell!
- Pop it back on low heat and season with salt, cracked black pepper, and nutmeg if using.
- Cook the Veggies (Optional)
- If you’re having asparagus or broccolini, heat a splash of oil in a skillet on medium heat.
- Add your veggies, season with sea salt and cracked pepper, and cook until they start to colour.
- Add a small splash of water, pop a lid on to steam them, and cook until tender.
- Once done, place them on paper towel to absorb any excess oil or moisture.
- If your sauce is ready before your arancini, keep it warm on very low heat and give it an occasional whisk so it doesn’t form a skin.
- To plate:
- Spoon 3–4 tablespoons of Béchamel onto the plate and spread it into a circle.
- Place your arancini on top (stack them if you like a bit of height).
- Lay the asparagus or broccolini alongside.
- Garnish with vegan parmesan (or regular) and a fresh basil leaf — or finely slice the basil and sprinkle it over the top.
- And e presto — dinner is done. Simple, creamy, and delicious.
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